4cupslightly steamed broccolicut into bite size pieces
½teaspoonkosher salt
¼teaspoonblack pepper
1cuplow-sodium chicken stock or vegetable broth
1cupmilk
1teaspoononion powder
½teaspoongarlic powder
2cupsshredded cheddar cheesedivided
¼cupgrated parmesan cheese
Instructions
Preheat oven to 350℉. Grease a 2-quart casserole dish with butter or spray with nonstick spray.
In a large saucepan, melt 2 tablespoons of butter over medium-low heat on the stove. Once the butter is melted, whisk in the flour and cook for 1-2 minutes, to remove the raw flour taste.
Slowly whisk in stock and milk, allowing the liquid to fully combine into the flour mixture. Season with salt, pepper, onion powder, and garlic powder. Continue cooking over medium heat until thick and bubbly, whisking constantly.
Once the sauce is thick enough to coat the back of the spoon, remove it from the heat. Add in the rice, broccoli, and 1 cup of cheddar cheese. Stir to combine.
Pour in the greased casserole dish and top with remaining cheddar cheese and parmesan.
Bake, uncovered, for 30-35 minutes, or until lightly browned and warmed through.
Video
Notes
Broccoli: To cook the broccoli, place raw or frozen broccoli florets in boiling water and cook for 2 minutes until JUST crisp-tender. You can alternatively steam the broccoli for 2-3 minutes. Once cooked, drain and chop into bite-sized pieces. Broth: Chicken stock or vegetable broth can be used to make the sauce. Use vegetable broth to keep this casserole vegetarian-friendly. Gluten-Free Broccoli Rice Casserole: Use a 1:1 gluten-free flour blend in place of all-purpose flour to keep this casserole gluten-free.Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days once cooled slightly. Preparing in Advance:
Up to Two Days in Advance: Prepare the casserole up to baking and cover it tightly with foil. Refrigerate for up to 48 hours before baking. When ready to bake, remove the casserole from the refrigerator while the oven preheats to 350 degrees Fahrenheit. Bake for 30 minutes covered, uncovered, and then bake an additional 10-15 minutes, or until the cheese is melted and the casserole is warmed through.
Up to One Month in Advance: Prepare the cream sauce and toss it with broccoli, rice, and cheese as directed. Transfer the mixture to a freezer-safe greased baking dish. Cover tightly with at least 2 layers of heavy-duty foil. To cook this broccoli and rice casserole from frozen, bake at 350 degrees Fahrenheit for 60 minutes covered, and then uncover and bake for an additional 15 minutes.